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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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November 14, 2017

Keto Cranberry Cobbler

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12.1Kshares

Make this low carb cranberry cobbler the star of your holiday dessert table! A tender sugar-free almond flour batter studded with fresh cranberries. It makes a delicious keto holiday brunch or dessert.

Low Carb Cranberry Cobbler Recipe

This easy keto cranberry cobbler has become one of my most popular recipes! It’s so easy to make and it’s a delicious low carb breakfast or dessert recipe.

I have many wonderful keto cranberry recipes, including these delicious cranberry pecan biscotti (dipped in chocolate, of course!), and this stunning cranberry white chocolate layer cake. Suffice it to say, I love cranberries. I might have a bit of a problem, actually.

Please tell me that I am not the only one who does this. Please tell me that I am not the only one who gets so excited when she sees certain seasonal produce come back into the stores that she buys a bunch and then lets it languish in the refrigerator?

I do this every year, I swear, and it’s fresh cranberries that get me so worked up. I see them and I grab a bag or two, with every intention of creating some glorious low carb cranberry recipes right away. But my attention is inevitably diverted to more pressing issues, like dinner for my family. And there they sit, day in, day out. Sometimes weeks go by before I get around to using them.

 

Low Carb Keto Cranberry Cake Recipe

Are cranberries keto friendly?

Many people are surprised to find that cranberries are very low in carbohydrates and high in fiber. Per 100g (about 1 cup of fresh berries), they have only 12g of carbs and almost 5g of dietary fiber.

They’re also chock full of antioxidants.

The problem with cranberries is that they are so tart and sour, you wouldn’t really want to eat them on their own. No one I know snacks on raw cranberries. They are typically used in sweet recipes like cranberry sauce or desserts.

And dried cranberries are usually full of added sugars, simply to make them palatable. However, I do have a wonderful recipe for making your own sugar-free dried cranberries.

But used in another keto dessert, like this cranberry cobbler, these tart little berries are a perfect low carb addition.

Easy low carb Cranberry Cobbler #sugarfree

How to make Cranberry Cobbler

Fruit cobblers really have no clear definition. I’ve seen them with all the fruit on the bottom, topped with a biscuit-like crust. And I’ve also seen them look more like a light cake-y batter studded with fruit on the top. This keto cobbler was inspired by one I saw over on Cake n Knife. It looked just perfect for a holiday brunch.

So I simply modified her recipe for a keto version.

I lightly tossed the tart fresh cranberries with some sweetener. Then I made a very thin almond flour cake batter that wasn’t overly sweet. The batter went into the pan first, and then the “sugared” cranberries were sprinkled over.

Finally, I topped the cake with another light sprinkling of Swerve Sweetener, after it came out of the oven. The resulting dish was like a light but crunchy cake studded with cranberries, and the whole family loved it.

Be sure not to over-bake the cobbler. You want it just barely set in the middle, so it’s soft and delicious.

Grain-free Sugar-free Cranberry Cobbler Recipe

How to serve Keto Cranberry Cobbler

You have a number of wonderful options here. Because this isn’t a sickly sweet cobbler, it’s delicious both as brunch or dessert.

It’s amazing on its own, but you can top it with lightly sweetened whipped cream or even just pour some heavy cream over it. A pat of butter melting on top might be wonderful too.

For dessert, it would be absolutely divine topped with some keto vanilla ice cream. Absolutely DREAMY!

No matter when you serve it, I recommend serving it warm. If it’s been out of the oven for a while to cool, simply warm the individual slices in the microwave or a low temp oven.

Seriously, friends, you are going to love this easy keto cranberry cobbler!

More Delicious Keto Holiday Brunch Ideas

Raspberry Cream Cheese Coffee Cake

Keto Cranberry Cinnamon Rolls

Keto Caramelized Onion Quiche

Easy Keto Egg Bake

Keto Coffee Cake Muffins

5 from 13 votes
Low Carb Cranberry Cobbler Recipe
Print
Low Carb Cranberry Cobbler
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

 Make this low carb cranberry cobbler the star of your holiday dessert table! A tender sugar-free almond flour batter studded with fresh cranberries.

Course: Dessert
Cuisine: Dessert
Servings: 9
Calories: 174 kcal
Ingredients
  • 1 cup fresh cranberries
  • 6 tbsp Swerve Sweetener divided
  • 1 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 large eggs
  • 6 tbsp butter melted
  • 2 tbsp heavy cream
  • 2 tbsp water
  • 1/2 tsp vanilla extract
  • More Swerve Sweetener for sprinkling
Instructions
  1. Preheat the oven to 350F and grease an 8x8 glass or ceramic pan (can also use a 9-inch glass or ceramic pie pan).
  2. In a medium bowl, toss the cranberries with 2 tablespoons of the sweetener.
  3. In a large bowl, whisk together the almond flour, remaining 4 tbsp of sweetener, baking powder, cinnamon, and salt. Stir in the eggs, melted butter, whipping cream, water, and vanilla extract.
  4. Pour the almond flour mixture into the prepared baking pan. Sprinkle with the “sugared” cranberries. Bake 30 minutes, or until the cobbler is golden brown and just set in the middle.
  5. Remove and sprinkle with 1 or 2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.
Nutrition Facts
Low Carb Cranberry Cobbler
Amount Per Serving (1 /9th of cobbler)
Calories 174 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Carbohydrates 4.63g2%
Fiber 1.92g8%
Protein 4.26g9%
* Percent Daily Values are based on a 2000 calorie diet.

12.1Kshares

Filed Under: Breakfast, Gluten Free, Holiday Treats, Low Carb, Other Desserts Tagged With: almond flour, cranberries

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Caroline Jones says

    November 14, 2017 at 6:30 am

    Call me old fashioned, but I’m a sucker for cranberry sauce. It wouldn’t be Thanksgiving without it! (But it must, however, be Grandma’s.)

    Reply
  2. Caitlin says

    November 14, 2017 at 8:06 am

    Either with pork or in sweets! When I was having smoothies I loved them in there.

    Reply
  3. Heather Bee says

    November 14, 2017 at 8:28 am

    I love using cranberries to make homemade cranberry sauce. I always make extra and we use the leftovers as jam.

    Reply
  4. Carrie says

    November 14, 2017 at 9:22 am

    I LURVE cranberries! This looks delicious!!

    Reply
  5. Carly Williams says

    November 14, 2017 at 9:33 am

    I love to make a homemade cranberry sauce!

    Reply
  6. Judy says

    November 14, 2017 at 9:37 am

    I’ll be making it this week, for testing purposes. Who am I kidding!?!

    Reply
  7. Shantel says

    November 14, 2017 at 10:04 am

    How much water?

    Reply
    • Carolyn says

      November 14, 2017 at 10:38 am

      Just fixed it. 2 tbsp

      Reply
  8. Debra Beard says

    November 14, 2017 at 10:24 am

    I only have metal pans. Would that work?
    Looks scrumptious!

    Reply
  9. Lynn says

    November 14, 2017 at 10:44 am

    I love cranberry sauce or cranberry cake and can’t wait to try this recipe! Thanks for the great giveaway!

    Reply
  10. Juanita says

    November 14, 2017 at 11:30 am

    You don’t say what to do with the other 4 tablespoons of sweetener. You say add water. How much? Not listed in the recipe. Hope it comes with all the guessing I had to do.

    Reply
    • Carolyn says

      November 14, 2017 at 12:27 pm

      Sorry! I must have missed a step, I am fixing the recipe right now.

      Reply
      • Jkim says

        November 14, 2017 at 9:43 pm

        All I have are frozen berries. Would they work?

        Reply
        • Carolyn says

          November 15, 2017 at 8:30 am

          Yes. Frozen cranberries don’t change much in texture so it should be fine.

          Reply
          • Jkim says

            November 15, 2017 at 9:20 am

            Thanks. Until I started making your sour cream cranberry muffins, my favorite cranberry dish was sauce. But this cobbler is so easy to make and so good that it could rival the muffins.

  11. candace says

    November 14, 2017 at 11:31 am

    cranberry sauce!

    Reply
    • Angela says

      November 20, 2017 at 6:06 pm

      We make a cranberry cake that has a warm cream and butter sauce. 1/2c cream, 1/2 c butter and 1 c sugar. Warm the cake and pour some on or put some in the bottom of the bowl. I bet you could use the equivalent sugar substitute and have a warm low carb sauce for this cake. It is DECADENT with the sugar one. Going to try it. Thanks for this recipe!

      Reply
  12. Erica says

    November 14, 2017 at 12:39 pm

    You’re not alone in this habit, Carolyn. This year I chose not to buy any pie pumpkins because I finally accepted that, as in years before, I’d never get to them before they’d spoil. Not sure if I have a favorite way to use cranberries. I make sauce for the family every Thanksgiving, but I don’t really care for it myself. I want to try some of your cranberry recipes though. Maybe one of those will become my favorite!

    Reply
    • Tara says

      December 11, 2018 at 11:42 am

      Butternut squash makes really good pie. ( true best IMO) If you store then in a cool, dry, dark place they can last for months. In my opinion they get sweeter with age in cool storage. I grow some and wash them, then wipe down with olive oil and store.

      Reply
  13. Deborah says

    November 14, 2017 at 2:11 pm

    I’m
    Always looking for ways to use cranberries. Also looking for ways to keep produce fresh!

    Reply
  14. Marg O says

    November 14, 2017 at 2:13 pm

    Homemade cranberry relish is still my favorite use of fresh cranberries.

    Reply
  15. Michelle says

    November 14, 2017 at 2:25 pm

    I make a fresh cranberry relish and a baked cranberry sauce every year, my family has to have both!

    Reply
  16. Jan says

    November 14, 2017 at 2:25 pm

    I make a fresh cranberry relish every year that never has any left. I need to double the recipe 🙂

    Reply
  17. Kayley says

    November 14, 2017 at 2:32 pm

    I like to use them to flavor drinks.

    Reply
  18. Cheryl Hulme says

    November 14, 2017 at 2:33 pm

    Cranberry sauce is my favorite!

    Reply
  19. Cheryl P says

    November 14, 2017 at 2:36 pm

    I love my homemade sugar free cranberry sauce. But my new favorite is your Cranberry Cheesecake Pie! Oh my! I made it for dessert tonight when my parents come for dinner, but I couldn’t resist testing a piece. I think I’ll be keeping all leftovers for myself. 🙂

    Reply
  20. Stephanie KL says

    November 14, 2017 at 2:50 pm

    I love cranberries as a sauce or baked into muffins or cakes. I’m definitely going to make this cranberry cobbler very soon.

    Reply
  21. Donna Wolf says

    November 14, 2017 at 3:04 pm

    I love dried cranberries in salad, I love to bake with them, they are delicious in oatmeal,I just love cranberries.

    Reply
  22. Tanya says

    November 14, 2017 at 3:22 pm

    I don’t have much experience cooking with cranberries so I’m thrilled to try your recipe!
    This year I am not dreading the holidays and staying on course with healthy eating because of all of your delicious recipes. I look forward to continue surprising my family and myself with healthy and indulgent tasting treats!
    Can you recommend the best product to use or method for greasing a pan?
    I try to only use silicone or parchment but in the case of my doughnut and other metal pans I have only had a sticky crumbly mess.
    Thanks for all you do!

    Reply
  23. Roz says

    November 14, 2017 at 3:41 pm

    I never used fresh cranberries until last year when I made sugar free cranberry sauce and another recipe I discovered for a bar. I bought a ton of cranberries and put them in the freezer. I’ve moved them from the freezer to the fridge and not used them and they’ve gone bad!

    Reply
  24. Esther A Robison says

    November 14, 2017 at 3:52 pm

    I love your cranberry recipes ! I need to dry some .

    Reply
  25. Terry S says

    November 14, 2017 at 4:45 pm

    Can’t wait to make this! Love cranberries in recipes.

    Reply
  26. Sherry Corson says

    November 14, 2017 at 4:53 pm

    I like to load cranberries up in muffins with an orange glaze.

    Reply
    • Eliza Harper says

      November 19, 2017 at 9:17 am

      That sounds so good! Do you have a quick and easy orange glaze recipe you can share?

      Reply
  27. Cindy Mann says

    November 14, 2017 at 5:36 pm

    I have been looking for cranberry recipes, and this looks great. Thank you!

    Reply
  28. Laura Gay says

    November 14, 2017 at 5:55 pm

    I use fresh cranberries to make scones.

    Reply
  29. Melinda says

    November 14, 2017 at 5:57 pm

    In any kind of dessert! Can’t wait to try this one.

    Reply
  30. Penny Reveile says

    November 14, 2017 at 6:50 pm

    Before low carb my favorite was cranberry bars. Now I am thankful for all the low carb encouragement and the knowledge that there is a better way to cook it! So the answer is cranberry bars!

    Reply
  31. Carol says

    November 14, 2017 at 6:54 pm

    Love cranberries! Can’t wait to make this – and include walnuts in it, too!

    Reply
  32. Lori Kling says

    November 14, 2017 at 7:50 pm

    Honestly, I have never made anything with cranberries before
    I did just buy a bag of them to attempt your cranberry cheesecake. I may have to make this cobbler too!

    Reply
  33. Karen says

    November 14, 2017 at 8:44 pm

    Cranberries are waaaay under-rated. I keep some frozen at all times for whenever a craving hits. I love your vanilla bean panna cotta with cranberry coulis, btw! This cobbler looks to, maaaaybe, knock the panna cotta from its number one cranberry dessert position. At least, it will give it a run for its money. =))

    Reply
  34. Eugenia Hall says

    November 14, 2017 at 10:02 pm

    I love making a fresh cranberry pecan relish, but unfortunately its made with marmalade and isn’t low carb. It is however delicious!

    Reply
  35. Katy Engholm says

    November 14, 2017 at 10:23 pm

    I love homemade cranberry sauce, cranberry orange bread and cranberry scones. This is my first year going low carb so your cranberry cobbler looks amazing! I can’t wait to get some fresh cranberries and make it.

    Reply
  36. Tonnia Williams says

    November 15, 2017 at 6:23 am

    My grandmother’s hopped cranberry salad. It can be made low-ish carb so I will probably make some this year and limit my amount.

    Reply
  37. colleen says

    November 15, 2017 at 6:38 am

    Perfect timing. I just bought cranberries yesterday 🙂
    Now the question is…
    I need dairy free. I will use ghee for the butter but wondering how coconut cream will work in place of whipping cream. Any thoughts?

    Reply
    • Carolyn says

      November 15, 2017 at 8:27 am

      Should be totally fine.

      Reply
  38. Rosa DeSensi says

    November 15, 2017 at 6:43 am

    love to make cranberry sauce with fresh cranberries and orange juice.

    Reply
  39. Colleen says

    November 15, 2017 at 7:31 am

    My favorite way to use cranberries is in cranberry orange relish served with turkey. Mmm.

    Reply
  40. Colleen says

    November 15, 2017 at 7:36 am

    This recipe is fantastic, and I will definitely be making it again next week for our GF and Keto guests at Thanksgiving.
    I have been having great success with your baked-goods recipes, but I notice that I generally have to cook them longer than specified, and the texture is still just a bit gummy in the middle. Do you think this is due to my choice in almond flour? I generally use Honeyville or Trader Joe’s (and get the same result), but I know that Bob’s Red Mill Super-Fine is your go-to for almond flour. Have you done a recent comparison on brands? I would love to see that on the blog so I could adjust recipes based on what almond flour I have on hand.
    Thanks!!

    Reply
    • Carolyn says

      November 15, 2017 at 8:27 am

      Thanks for the feedback, Colleen. I have used both Honeyville and TJs in the past and found them comparable but it’s been a while, I don’t know if that makes a difference. Also could be your oven temps. Given that this keeps happening to you, I’d say cut back on the liquids a bit in your recipes, maybe by a few tbsp. The batter should be spreadable still, but not really pourable.

      Reply
      • Colleen says

        November 15, 2017 at 9:22 am

        Thanks for the quick reply! I will definitely try that. It may also be big eggs, now that I think about it … I’ll play with the liquids a bit. It’s also probably time for me to get an internal thermometer for my oven and check on that.

        Reply
        • Linda says

          November 15, 2017 at 10:24 am

          I use Honeyville. But I think the issue is probably your oven temp. When I bake Carolyn’s recipes, I always have to SHORTEN the baking time. I need to get a thermometer too for the opposite reason!

          Reply
        • kathleen Rainwater says

          December 17, 2019 at 7:11 pm

          a large egg is equal to 2 ounces

          Reply
  41. patricia says

    November 15, 2017 at 7:39 am

    I LOVE dried cranberries and use them a lot in my salads. I like them in scones also. But this cake looks delicious too. Anxious to try it.

    Reply
  42. Teresa D says

    November 15, 2017 at 7:43 am

    This will be on the Holidays menus.

    Reply
  43. Michelle says

    November 15, 2017 at 8:22 am

    I made a yummy sugar free cranberry sauce last year.

    Reply
  44. Sarah G says

    November 15, 2017 at 9:28 am

    Ohmygoodness, I do the same thing! I have 2 baking pumpkins that have been sitting in my kitchen for weeks as well as a bag of cranberries in the fridge. Any idea how long they stay good? I have been eyeing the freshworks at the store each time I go because I HATE to waste food!

    My favorite cranberry recipe is my MIL’s recipe for Cranberry Fluff and I want to figure out a low carb version so I can eat it again. My kids love your cranberry bread. I make it every year. I really want to make this cobbler too. I am weak against cobbler, lol.

    Reply
    • Carolyn says

      November 15, 2017 at 10:16 am

      Cranberries are pretty hearty so they can last a few weeks but in my experience, 3 weeks is their upper limit before they start to shrivel.

      Reply
      • Sarah G says

        November 16, 2017 at 4:38 pm

        Thanks! They are pretty old. I’ll check on their shriveledness. My pumpkins are still firm. I hope that’s a good sign.

        Reply
  45. Susan says

    November 15, 2017 at 9:28 am

    I make a low carb cranberry sauce with Swerve and a bit of fresh orange.

    Reply
  46. Sandy Munn says

    November 15, 2017 at 10:20 am

    I love cranberry sauce. This recipe looks very delicious…..sure am glad that I have some cranberries in the freezer so I don’t have to wait to try it!

    Reply
  47. Betty Sievert says

    November 15, 2017 at 11:28 am

    I just got your new book – so delicious! Thanks for all your efforts.

    Reply
  48. Denice Metz says

    November 15, 2017 at 12:00 pm

    Love cranberries, can’t wait to make your cake

    Reply
  49. Tory says

    November 15, 2017 at 12:17 pm

    I’ll be using fresh cranberries for raw cranberry and whole orange relish. But it’s great to know that frozen berries will work for the Cobbler…how convenient and easy will THAT be all winter?? (and what a great breakfast bread!!)

    Reply
  50. Jkim says

    November 15, 2017 at 1:17 pm

    Took this out of the oven an hour ago and just now had a taste. Outstanding!!!

    Reply
  51. Michel says

    November 15, 2017 at 1:27 pm

    I really love cranberry sauce!

    Reply
  52. Mary says

    November 15, 2017 at 1:39 pm

    My daughter and husband eat cranberries right out of the bag! Not me, I like to bake them in a cobbler or a pie (I have one in the oven right now!) or mix with jalapenos to make a sassy cranberry sauce. My whole family LOVES them!

    Reply
  53. Leslie Burchfield says

    November 15, 2017 at 2:02 pm

    I love to put sugar-free cranberries in my low carb/gluten-free breakfast biscuits. VERY yummy!

    Reply
  54. Juli V says

    November 15, 2017 at 2:37 pm

    I like adding cranberries to cakes and breads.

    Reply
  55. Michelle L. says

    November 15, 2017 at 3:22 pm

    I make a quickbread with cranberries and sweet potatoes. It’s delicious!

    Reply
  56. Marietta says

    November 15, 2017 at 4:17 pm

    I love a cooked cranberry relish. And thanks to you, we’ve been making it with erythritol instead of sugar and couldn’t tell the difference in a side-by-side comparison. But don’t cook it in! It hardens up. Just sweeten to taste at the end.

    Reply
  57. Rachel H says

    November 15, 2017 at 8:05 pm

    Cranberry anything! I love cranberry salsa on cream cheese, cranberry orange bread, cranberry cheese pie. OMG.

    Reply
  58. Kimberly Yates says

    November 15, 2017 at 8:57 pm

    I love fresh cranberrie sauce!! In a food processor add 1 bag fresh cranberries, 1 granny smith apple and 1 fresh navel orange process until a good consistency. Sweeten with your choice of sweetner( I use Gentle Sweet). Sometimes we add a couple Tablespoons of GranMarnier!! Delicious and refreshing!!

    Reply
  59. Dottie Watkins says

    November 15, 2017 at 9:41 pm

    I’ve only made cranberry sauce with them, but I want to try new recipes.

    Reply
  60. Kate B. says

    November 16, 2017 at 1:37 am

    Sugared cranberries are SO gorgeous – I use them to decorate a decadent rum cake I make.

    Reply
  61. Malissa says

    November 16, 2017 at 5:22 am

    This looks amazing! A perfect switch up for my first keto holiday!

    Reply
  62. Kim Pitts says

    November 16, 2017 at 7:40 am

    This recipe is dangerous! I can’t stop eating it! Absolute winner here Carolyn!

    Reply
  63. Marybeth says

    November 16, 2017 at 10:05 am

    Got my cranberries in the freezer – like 4 bags! Can’t wait to get the containers to complete the holiday task at hand! ?

    Reply
  64. Heidi Britz says

    November 16, 2017 at 11:02 am

    I love homemade cranberry sauce stirred into plain yogurt with pumpkin seeds !!

    Reply
  65. Suzette says

    November 16, 2017 at 11:28 am

    I have almond meal/flour. Will that work?

    Reply
    • Carolyn says

      November 16, 2017 at 6:34 pm

      It may not work quite as well but it will be tasty.

      Reply
  66. Molly says

    November 16, 2017 at 1:33 pm

    I was totally just searching for a sweet treat cranberry recipe that I had everything for, and here it is!! Can’t wait to get started!!

    Reply
  67. April Maki says

    November 16, 2017 at 7:25 pm

    Just starting a Keto diet and I am so glad to have found this blog! I do love my sweets!

    Reply
  68. Tracy James says

    November 16, 2017 at 9:04 pm

    I made this the other night and am making it again per my husband’s request. Only alteration I made (bc that’s how I roll): instead of water used Grand Marnier and added some of dried orange peel (Spice Islands). Perfect for holidays! Without the whipped cream, it could be a great brunch dish.

    Reply
    • Leah Kohman says

      November 24, 2019 at 12:22 pm

      Yours looks so pretty and mine all sunk into the cake. 🙁 I know that won’t affect taste…just love how pretty yours is. Question….is it best to serve warm or cooled completely? Or either? Thanks!

      Reply
  69. kelly says

    November 16, 2017 at 9:05 pm

    I’ve never exactly cooked with them!! This looks worth trying though!

    Reply
  70. stacy varon says

    November 17, 2017 at 8:26 pm

    So happy to see this recipe. My granny always made cranberry bread for us to munch on on Christmas morning while opening presents. After she passed and we got older one of us would always make some, and it continues on to our children. I missed it after starting a low carb life last year. I’m so excited I can’t wait to try this out

    Reply
  71. Tina says

    November 17, 2017 at 11:53 pm

    That looks amazing! I can’t wait to try it!

    Reply
  72. Bobbie Reimer says

    November 18, 2017 at 2:32 pm

    My mother-in-law’s cranberry relish. Fresh cranberries, an orange with the peel, pecans and sweetener chopped together in the food processor. Good and nutritious!

    Reply
  73. Kim says

    November 18, 2017 at 4:18 pm

    This recipe looks delicious as is, but I love cranberry orange bread during the holidays! Could freshly squeezed orange juice and orange zest be added to this? If so, how much? Thanks!

    Reply
    • Carolyn says

      November 18, 2017 at 6:41 pm

      Of course, do it to taste.

      Reply
  74. Angie says

    November 18, 2017 at 5:39 pm

    I love dried cranberries…..I put them in my trail mix and chicken salad.

    Reply
  75. Susan Christy says

    November 18, 2017 at 8:20 pm

    I’ve been making a cranberry, pecan and white chocolate tart for Thanksgiving dinner that is one of my favorite desserts.

    Reply
  76. Carol Wagner says

    November 19, 2017 at 6:50 am

    This recipe looks yummy, want to try it.

    Reply
  77. Eliza Harper says

    November 19, 2017 at 9:06 am

    I Love, Love, LOVE your blog! This is exactly the recipe I was looking for. Since I can not seem to find a sweetner my husband likes, will eat, I guess I will have to make this and eat it ALL myself 😉

    Reply
  78. Susan says

    November 19, 2017 at 9:12 am

    I’m hoping after today my new favorite cranberry recipe will be this cobbler topped with whipped crream.

    Reply
  79. Donna says

    November 19, 2017 at 10:01 am

    I love the tartness of cranberries – and they are so beautiful! Thanks for keeping the recipes coming.

    Reply
  80. Donna says

    November 19, 2017 at 10:04 am

    By the way, I bought some of these containers and can vouch for them! I want to get more. Does anyone else have a problem with cilantro staying fresh? The container absolutely helps keep it fresh longer!

    Reply
    • Carolyn says

      November 19, 2017 at 11:59 am

      yes it’s great for cilantro!

      Reply
  81. Diane says

    November 19, 2017 at 10:14 am

    I am making this for Christmas. I want to try some dried cranberries.

    Reply
  82. Patty in Co says

    November 19, 2017 at 12:21 pm

    My favorite cranberry recipe so far is your Cranberry Blender muffins! This may be a new fave! I also like a handful of them in any smoothie I make. I freeze them and add a handful to thicken up the smoothie without additional ice. Gives a nice sweet tart flavor to them as well.

    Reply
  83. Kate says

    November 19, 2017 at 1:34 pm

    I love cranberries and was SO excited to discover Swerve…works perfectly with cranberries and I love the crunchy addition…and am fortunate not to notice the cooling effect/taste of Swerve. WinWin! 🙂 Thanks Carolyn!

    Reply
    • Pat says

      November 19, 2017 at 3:05 pm

      I love a good cranberry sauce on my turkey sandwich but I am really anxious to give your cranberry cobbler a try!

      Reply
  84. Maggie says

    November 19, 2017 at 4:13 pm

    Love your book! It looks like my favorite way to use cranberries is going to be this cobbler!

    Reply
  85. Michelle McCray says

    November 19, 2017 at 4:26 pm

    Cranberry Bliss bars are the best! Especially your low carb recipe 🙂

    Reply
  86. RobinP says

    November 19, 2017 at 4:55 pm

    Love throwing cranberries in smoothies, muffins, cookies.

    Reply
  87. Mary says

    November 19, 2017 at 6:01 pm

    Favorite way to use cranberries is fermented cranberry chutney. I typically can’t get my family to touch ferments; but this one has been a hit!

    Reply
  88. Sharlene says

    November 19, 2017 at 6:39 pm

    That looks wonderful. I like cranberry Muffns.

    Reply
  89. Ellie says

    November 19, 2017 at 7:31 pm

    This looks delicious!

    Reply
  90. Kathy E. says

    November 19, 2017 at 9:41 pm

    I love cranberries in my steel cut oatmeal! They really make a difference!

    Reply
  91. Lindsay Bade says

    November 19, 2017 at 9:48 pm

    We love cranberry orange cookies! We eat them in oatmeal a lot also.

    Reply
  92. Jamie says

    November 19, 2017 at 11:51 pm

    I love cranberry sauce!

    Reply
  93. Darla says

    November 20, 2017 at 8:44 am

    I love, love, love just about anything cranberry. Can’t wait to try this recipe!

    Reply
  94. jennifer parker says

    November 20, 2017 at 10:23 am

    We are definitely making this! AND getting some of those containers. I’m guilty of sopping with the idea that I have all this free time too!

    Reply
  95. Merit Kirkpatrick says

    November 20, 2017 at 10:23 am

    Thank you so much for sharing this recipe, Carolyn! And thanks for the review of the Freshworks containers too. They sound like such a money saving investment!

    Reply
  96. Helen says

    November 20, 2017 at 11:13 am

    I love cranberry orange relish. It’s easy to convert my mother-in-law’s recipe to sugar free.

    Reply
  97. Regina Holland says

    November 20, 2017 at 1:22 pm

    I buy SO much fresh stuff, the longer it lasts, the better. These containers would be a big help!

    Reply
  98. Micki Garren says

    November 20, 2017 at 3:31 pm

    I’m so glad to find this recipe. I have two family dinners to attend this week. I’m not following my diet plan for one of those, but want/need to be strict with my eating at the other. This will be the perfect sweet treat for me to take. Bonus points because I have all the iningredients on hand.

    Reply
  99. HS says

    November 20, 2017 at 4:06 pm

    I like to muse it in making smoothies.

    Reply
  100. Sherry says

    November 20, 2017 at 5:15 pm

    I love making my own craisins with swerve sweetner. Thanks for your cranberry cobbler recipe, it’s amazing!

    Reply
  101. Cheryl Wiley says

    November 20, 2017 at 7:06 pm

    I love to make the cranberry swirl cheesecake!

    Reply
  102. Colleen says

    November 22, 2017 at 11:52 am

    Can you substitute powdered Swerve for granulated in this recipe?
    Thanks!!

    Reply
    • Carolyn says

      November 22, 2017 at 12:56 pm

      Yes, except it won’t do much as a topping sprinkled over if you want the glittery look!

      Reply
  103. Norma says

    November 23, 2017 at 2:38 pm

    Could this recipe work with stevia since erythritol is a prebiotic and having sibo it gives me gi upset?

    Reply
    • Carolyn says

      November 23, 2017 at 4:33 pm

      Yes, it should work with stevia.

      Reply
  104. Barbara B says

    November 23, 2017 at 9:25 pm

    I subbed the sweetener with Sukrin:1 and used slightly less in sugaring the cranberries and in the cobbler. Perfect ! The tart came through nicely with hints of the sweet. I ate 2 pieces with whipped cream ! Delicious !!

    Reply
  105. JoAnne says

    November 24, 2017 at 9:40 pm

    This recipe is a definite keeper for me, I made it twice in a week already! Once for a dessert and once as a coffee cake for a brunch. I cut down on the sweetener on the second one and added more cranberries and it was still wonderful and plenty sweet! It is so easy to toss together with stuff I often have on hand. I was thinking I may also try it with blueberries or raspberries.

    Reply
  106. Clare says

    November 26, 2017 at 7:43 pm

    We don’t get fresh cranberries in Australia so i soaked some dried ones overnight. I can’t have dairy so im trying coconut cream. Do you think that will be okay?

    Reply
    • Carolyn says

      November 27, 2017 at 8:35 am

      Sure, I think it will be fine.

      Reply
  107. Shelby says

    November 27, 2017 at 8:13 pm

    I made this recipe yesterday and tonight Grumpy told me that I should definitely make it again! He really loved this one (me too by the way!). I am getting so much enjoyment from your recipes and they have helped us so much!! Thank you! (I can’t say that enough!)

    Reply
    • Carolyn says

      November 27, 2017 at 8:25 pm

      Thanks, Shelby. I am so very glad to hear it!

      Reply
  108. Corinne says

    November 28, 2017 at 2:28 pm

    I made this the first time for Thanksgiving and I’m making it again today. So simple and very delicious. Thanks, again, Carolyn for all you do!

    Reply
  109. Lisa says

    December 9, 2017 at 3:59 pm

    This Southern girl loves her some cobbler and I just made this with fresh blackberries!!!! OMG out of this world! Thanks for all of your wonderful recipes. You are my favorite low carb recipe inventor and blogger. I am now making your recipes exclusively and they are the best!

    Reply
  110. Debra Beard says

    December 20, 2017 at 3:48 pm

    Making this again for the fourth time in a month. My husband keeps requesting it with vanilla nsa ice cream. I better stock up on fresh cranberries while I can get them and toss them in the freezer!!!
    Thanks for such a great recipe Carolyn.

    Reply
  111. Ellen Jost says

    December 30, 2017 at 9:19 pm

    I love this recipe. Have made it several times over the last month. The first time as shown but since then used lemon zest, a few tsp of lemon juice and lemon oil or concentrate to the batter. So far have made it with fresh cranberries but when I run out plan to try it with fresh or frozen raspberries, blueberries, or blackcurrants. I serve it with whipped cream also with a bit of kemon zest and lemon oil and a touch of sweetener added. Is always well received. I find it gets better the next day so fantastic to make ahead for the flacors to really develop. Has almost a bit of a cornbready consistency. I could see also doung it with orange zest, concentrate. Great , easy, delicious adaptable recipe!
    Thanks so much, love your. log and recipes!
    Have lost a sgnificant amount of weight and normalized HgA1c which was very high( new dx) with. o meds, no insulin, just dietary changes to keto and intermittent fasting. Its websites like yours that make this WOE so much easier, so many delicious recipes to try! It does not feel restrictive as I eat only delicious, healthy food, mostly prepared by myself.

    Reply
  112. Cheryl L Bursch says

    January 14, 2018 at 9:49 am

    Made with lemon zest and a little juice also. Would love to use orange extract and try to make into the cranberry orange muffins I miss!

    Reply
  113. Nena Winand says

    January 18, 2018 at 2:55 pm

    5 stars
    We enjoyed this recipe, although Iadded a pear because it was ripe and I didn’t want to waste it. Thanks!

    Reply
  114. Donna @ The Slow Roasted Italian says

    January 20, 2018 at 10:58 am

    5 stars
    I made this for breakfast today. It was so easy to prepare and the entire family loved it! Thanks Carolyn.

    Reply
    • Carolyn says

      January 20, 2018 at 11:03 am

      Yay, Donna! Glad you liked it.

      Reply
  115. Mima says

    April 14, 2018 at 3:35 pm

    5 stars
    This is in the oven. Made it casein free by subbing the cream/water with cashew milk and using ghee. It smells heavenly. Thank you!

    Reply
  116. Christina says

    June 9, 2018 at 2:59 pm

    5 stars
    I’ve never had cobbler, let alone made it! This was delicious, soooo easy to make and tasted like we were eating an incredibly moist, fluffy muffin out of a casserole dish! I added a touch of orange extract, some grated ginger, nutmeg and doubled the cinnamon. It was like a Christmas breakfast in July!
    I can’t wait to try other variations of this base, ot’s a home run! Thank you!!

    Reply
  117. Ellen says

    October 20, 2018 at 8:25 pm

    5 stars
    I LOVE this recipe! Have made numerous variations including with orange zest and orange essence and various fruit. Also made a chocolate version with cocoa and raspberries and a couple of handfuls of sugarfree chocolate chips. That one I made in a loaf pan and turned out very well.
    Tonite making the lemon version with frozen red currants from my garden. Am going to try tomake a marble loaf sometime by dividing half the batter and adding cocoa to half.
    Also I never sweeten whatever fruit I use as the tangyness of the berries whichever I use, eg cranberries, raspberries, blackberries, red or black currants counteract the sweetness of the cake wonderfully.
    It always turns out well. Supersimple recipe. Great with unsweetened whipped cream or keto icecream.

    Reply
  118. Amanda says

    November 2, 2018 at 7:41 am

    5 stars
    This was great! I just happened to have 1 1/4 cups of frozen cranberries that I had no idea what to do with when I stumbled upon this recipe. Carolyn, you have made the perfect keto friendly cobbler! Thanks so much for sharing your recipes with us! I will be making this over and over and trying out different fruits too. I’m thinking pear and ginger, but maybe after I’ve gotten to my goal weight first. 😉

    Reply
  119. Kristen says

    November 18, 2018 at 9:27 am

    Do you add or discard the remaining sweetener that doesn’t coat the sugared cranberries? Looking forward to sharing this as a dessert with my friend’s first holiday season on a diabetic diet.

    Reply
    • Carolyn says

      November 18, 2018 at 9:35 am

      You can just discard it. Or sprinkle it on top. Your choice!

      Reply
  120. Anu says

    March 23, 2019 at 10:35 am

    5 stars
    This is probably sacrilege but I made this with blueberries instead of cranberries, as I didn’t have any, and it was delicious! As blueberries are softer than cranberries, the cobbler did have a bit of a bluish tinge at the bottom where some had burst open, but that just made the whole thing even more delicious and moist. This is such a versatile recipe! As some others have done, I can’t wait to try this with citrus zest… The possibilities are endless 🙂 Thank you so much for another great recipe!

    Reply
    • Carolyn says

      March 23, 2019 at 1:13 pm

      Not sacrilege at all! Delighted people can make it to suit their tastes.

      Reply
  121. Sandie says

    July 15, 2019 at 9:24 pm

    I made this tonight using blueberries since my husband is not a fan of cranberries. It was scrumptious!

    Reply
  122. Allison G says

    November 3, 2019 at 9:09 am

    Love cranberries in muffins, cake etc but don’t like cranberry sauce at all. I have recently had to go dairy free so I am wondering if I can substitute coconut oil for butter and coconut milk for the heavy cream? Or should it be coconut cream for the heavy cream?
    Thanks

    Reply
    • Carolyn says

      November 3, 2019 at 10:13 am

      Yes you should be able to in this recipe. The coconut milk should be fine.

      Reply
  123. Alena says

    December 2, 2019 at 3:50 pm

    5 stars
    Oh my yumm!! This cobbler is soooo good!!!

    Reply
    • Carolyn says

      December 2, 2019 at 6:00 pm

      Glad to hear it!

      Reply
  124. Liz says

    December 28, 2019 at 3:27 pm

    Can this recipe be doubled?

    Reply
    • Carolyn says

      December 28, 2019 at 6:35 pm

      Of course.

      Reply
  125. Lara says

    January 6, 2020 at 4:24 pm

    Love your blog! Got your Keto baking book for Christmas….awesome! Must add cranberries to your rum cake……. I buy tons of cranberries fresh at the holidays. They go straight from the shopping bag to the freezer so I have cranberries all year. I make a cranberry/rhubarb crisp with orange extract and zest that is my favorite dessert. ServeD with heavy cream. Now, I must make dried cranberries to add to EVERYTHING!!!

    Reply
    • Carolyn says

      January 6, 2020 at 10:48 pm

      Thanks so much, Lara!

      Reply
  126. Renee Smith says

    October 22, 2020 at 9:52 am

    5 stars
    Made this Cranberry Coffee Cake this morning. It is amazing!

    Reply
  127. Theresa says

    November 16, 2020 at 12:33 pm

    5 stars
    Oh my gosh, I made this today and it is so yummy!! I will definitely make this again. Thank you for another wonderful recipe. I didn’t feel the need to add more sweetener on top after it finished baking. It’s perfect the way it is. Could be a tad dangerous tho because I want more.

    Reply
  128. Eva says

    November 27, 2020 at 1:59 pm

    5 stars
    The first keto dessert I’ve made which my kids liked. Super easy to make and delicious.

    Reply
  129. Barbara Benson says

    December 11, 2020 at 6:00 pm

    5 stars
    I made this cranberry cobbler two days ago and it was a real success with family and friends. Do you think it can freeze well so I can mail some out to my relatives during these pandemic times? Thanks for your great recipes.
    I also made the sour cream coffee cake on your Swerve page and it was really perfect and the best low carb duplication of my traditional Xmas morning coffee.

    Reply
  130. Shannon says

    December 12, 2020 at 11:27 pm

    Can coconut flour be used instead andcwhat amount?

    Reply
    • Carolyn says

      December 13, 2020 at 8:33 am

      Not in this recipe, no.

      Reply
  131. Barbara Benson says

    December 18, 2020 at 3:16 pm

    5 stars
    I really like this recipe. Does it freeze well for make ahead holiday baking?
    Barbara

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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